Description

A comforting and delicious Chicken Alfredo Spaghetti Squash recipe that combines tender roasted spaghetti squash with juicy chicken breasts and a rich, creamy Alfredo sauce. Topped with melted mozzarella and fresh parsley, this low-carb twist on a classic pasta dish is perfect for a satisfying weeknight dinner.

Ingredients

Scale

Spaghetti Squash

1 medium spaghetti squash, halved lengthwise, seeds removed
1 tbsp extra-virgin olive oil (for squash)
Kosher salt, to taste
Freshly ground black pepper, to taste

Chicken

2 boneless, skinless chicken breasts
2 tbsp extra-virgin olive oil (for chicken)
Salt and black pepper, to season chicken

Alfredo Sauce

3 cloves garlic, finely chopped
1 1/2 cups whole milk
3/4 cup low-sodium chicken broth
1 cup heavy cream
3/4 cup finely grated Parmesan cheese
Pinch of crushed red pepper flakes
Salt and black pepper, to taste
1 tbsp extra-virgin olive oil (for sauce)

Topping

1 cup shredded mozzarella cheese
Chopped fresh parsley, for serving

Instructions

Preheat and Prepare Squash: Preheat the oven to 400°F (200°C). Drizzle the cut sides of the spaghetti squash with 1 tablespoon of olive oil and season with kosher salt and freshly ground black pepper. Place the squash halves cut side down on a large baking sheet.
Roast Squash: Roast the squash in the preheated oven until tender, about 30 to 35 minutes. Remove from the oven and let cool slightly. Once cool enough to handle, use a fork to scrape out the spaghetti-like strands into a large bowl. Reserve the squash boat halves. Keep oven temperature on.
Cook Chicken: Season the chicken breasts all over with salt and black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken and cook, turning occasionally, until golden brown and cooked through, approximately 8 minutes per side. Transfer the chicken to a cutting board and let rest for 5 minutes, then cut into bite-sized pieces.
Make Alfredo Sauce: In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the finely chopped garlic and cook, stirring frequently, until fragrant, about 1 minute. Pour in the whole milk and chicken broth, bringing the mixture to a simmer. Stir in the heavy cream, Parmesan cheese, and a pinch of crushed red pepper flakes. Season with salt and black pepper to taste. Continue to simmer, stirring occasionally, until the sauce thickens, about 15 minutes.
Combine Ingredients: Add the cooked chicken and Alfredo sauce to the bowl with the spaghetti squash strands. Toss everything thoroughly to combine.
Assemble and Bake: Divide the chicken and squash mixture evenly between the reserved squash halves. Sprinkle shredded mozzarella cheese over the top of each squash boat. Place the boats back onto the baking sheet and bake in the oven until warmed through and the cheese is melted and bubbly, about 15 minutes.
Serve: Remove the stuffed squash boats from the oven and arrange them on a serving platter. Garnish with chopped fresh parsley before serving.

Notes

Use a sharp knife to carefully halve the spaghetti squash as it can be tough to cut.
To save time, you can cook the chicken in advance or use rotisserie chicken pieces.
For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
Leftover squash mixture can be stored in an airtight container in the refrigerator for up to 3 days.
Adding crushed red pepper flakes gives a slight kick; adjust according to your heat preference.

Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Keywords: Chicken Alfredo, Spaghetti Squash, Low Carb, Healthy Dinner, Creamy Sauce, Baked Chicken, Comfort Food